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Pork Chops with Beer, Mustard Gravy Sauce

Published on February 14, 2011 | Pork

Pork chops with beer, mustard gravy sauce. A new recipe from my kitchen to yours on this special day, Valentine’s Day.

A tender pork chop seared on the stove and finished in the oven.  A deliciously tasty gravy made of beer and maple syrup.  Because of the bitterness of the beer and the sweetness of the maple syrup, the gravy was sinful and rich. Furthermore adding mustard and shallot the sauce takes a new deep dimension.

Cooking the chops in the oven is the perfect way to insure that chops are cooked thru. Consequently be very cautious when removing them from the oven as the pan will be very  hot to handle.

As a side dish French fries, or any other potatoes dish will be perfect. You want something to soak up all the juices of the chops.

 

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PORK CHOPS WITH BEER AND GRAVY MUSTARD SAUCE

4 bone in pork chops

2 tablespoons olive oil

2 medium shallots minced

1 ½ teaspoon all purpose flour

1 cup amber lager, Dos Equis Amber or any of choice

½ cup low salt chicken broth

2 tablespoon pure maple syrup

½ teaspoon chopped fresh thyme

1 tablespoon mustard

2 tablespoons unsalted butter

Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack and heat the oven to 475°. Season the pork chops all over with salt and pepper.

Heat the oil in a heavy duty ovenproof 12” skillet. Swirl to coat the pan bottom with the shimmering hot oil. Arrange the pork chops in the pan, cover with a ovenproof splatter screen and cook until nice and golden, around 6 minutes. Turn the chop and transfer the skillet and the splatter screen to the oven. Roast for another 8 minutes.

When done transfer to a platter. Pour off all but 1 tablespoon of the fat from the skillet.

Add the shallots and sauté over medium heat, until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon.

Simmer vigorously until reduced to about 1 cup, about 3 minutes.

Remove from the heat and whisk in the mustard and the butter. Season with salt and pepper. Serve the sauce over the pork chops

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